Post by alfa on Dec 20, 2017 11:11:51 GMT -5
By special request:
Alfa’s 6 Pound Lasagna
1 lb ground meat (mixed beef, veal and pork/all beef/or ground meat of your choice)
½ lb Italian sweet sausage, removed from casing
½ lb Italian hot sausage, removed from casing
1 lb part skim ricotta cheese (please don’t use cottage cheese, or I will haunt you through all eternity)
2 eggs, beaten
¼ cup grated cheese + 2 tbsps grated cheese, divided (pecorino romano, parmigiana reggiano, etc. – not the kind in a green can)
¼ tsp. fresh grated nutmeg
1 lb shredded part skim mozzarella (divide out ¼ cup)
1 lb lasagna noodles (fresh are best, but you can use no-cook)
2 cups of your favorite pasta sauce (marinara or something with a little chunkiness to it)
Olive oil
Salt & pepper
Bunch of fresh basil, separated into individual leaves
1. Preheat oven to 350 degrees. Spray lasagna pan with cooking spray.
2. Brown ground beef until cooked through in olive oil. Drain and set aside.
3. Brown sausage in olive oil until cooked through. Drain and set aside.
4. Mix ricotta cheese with beaten eggs, grated cheese, fresh grated nutmeg, salt & pepper.
5. Spread the bottom of the lasagna pan with a light coating of sauce (just a couple of tbps). Place 3 lasagna noodles on top of sauce.
6. Layer 1/3 of ground beef, 1/3 sausage on top of noodles.
7. Top meat with 1/3 of ricotta mixture, followed by 1/3 of mozzarella.
8. Spread approx. ¼ cup of sauce on top of cheeses.
9. Top this with fresh basil leaves.
10. Start with another layer of noodles.
11. Repeat layering, finishing with noodles.
12. Top last layer of noodles with sauce, then mozzarella and grated cheese.
13. Cover whole dish with foil.
14. Bake, covered for approx. 40-45 minutes, until bubbly around the edges.
15. Uncover, and return to oven for 10-15 additional minutes, so top browns lightly.
16. Remove from oven and let sit, uncovered for at least 10 minutes, so lasagna firms up.
17. Slice and stuff yourself silly!
Alfa’s 6 Pound Lasagna
1 lb ground meat (mixed beef, veal and pork/all beef/or ground meat of your choice)
½ lb Italian sweet sausage, removed from casing
½ lb Italian hot sausage, removed from casing
1 lb part skim ricotta cheese (please don’t use cottage cheese, or I will haunt you through all eternity)
2 eggs, beaten
¼ cup grated cheese + 2 tbsps grated cheese, divided (pecorino romano, parmigiana reggiano, etc. – not the kind in a green can)
¼ tsp. fresh grated nutmeg
1 lb shredded part skim mozzarella (divide out ¼ cup)
1 lb lasagna noodles (fresh are best, but you can use no-cook)
2 cups of your favorite pasta sauce (marinara or something with a little chunkiness to it)
Olive oil
Salt & pepper
Bunch of fresh basil, separated into individual leaves
1. Preheat oven to 350 degrees. Spray lasagna pan with cooking spray.
2. Brown ground beef until cooked through in olive oil. Drain and set aside.
3. Brown sausage in olive oil until cooked through. Drain and set aside.
4. Mix ricotta cheese with beaten eggs, grated cheese, fresh grated nutmeg, salt & pepper.
5. Spread the bottom of the lasagna pan with a light coating of sauce (just a couple of tbps). Place 3 lasagna noodles on top of sauce.
6. Layer 1/3 of ground beef, 1/3 sausage on top of noodles.
7. Top meat with 1/3 of ricotta mixture, followed by 1/3 of mozzarella.
8. Spread approx. ¼ cup of sauce on top of cheeses.
9. Top this with fresh basil leaves.
10. Start with another layer of noodles.
11. Repeat layering, finishing with noodles.
12. Top last layer of noodles with sauce, then mozzarella and grated cheese.
13. Cover whole dish with foil.
14. Bake, covered for approx. 40-45 minutes, until bubbly around the edges.
15. Uncover, and return to oven for 10-15 additional minutes, so top browns lightly.
16. Remove from oven and let sit, uncovered for at least 10 minutes, so lasagna firms up.
17. Slice and stuff yourself silly!
